Fruity Potato Wedge Salad

250 g Potatoes; washed and cut into 8 equal wedges (8oz)
1 160 gram pac chicory heads; halved and cored
1 tb Olive oil
50 g Walnuts; roughly chopped (2oz)
1 tb Walnut oil
2 Oranges; peeled and pared into segments
Salt and freshly ground black pepper
1 sm Pack mixed salad leaves

Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes.

Preheat a grill to a moderate heat.

Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side.

Drain the potatoes and brush with the remaining olive oil and add to the chicory dish.

Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway.

Add the orange segments and season.

Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately.

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